Pan Asian/Japanese Chef

Dear applicants,

Please note that is very essential to read the job title and requirements very carefully and you are kindly welcome to apply for the position in case your CV matches all the requirements.

We truly hope you would understand that due to a high volume of applicants our recruitment team will contact you if your profile matches the requirements.

Company description

Marriott International is the world’s leading global hospitality company, with more brands, more hotels and more opportunities for associates to grow and succeed. With 5,700 properties, you’ll find us in your neighborhood and in more than 110 countries across the globe.

Hotel description

Situated on the river banks of Ishim river, in the heart of Astana's Central Park and in the center of the Diplomatic district The St. Regis Astana will open early 2017.

120 sumptuous guest suites feature a unique identity of discreet luxury. The hotel will embrace a specialty grill restaurant where guests enjoy an unrivaled service and sample the best ingredients or indulge in the flawless luxury of Iridium Spa after a long day of captivating city impressions or business meetings.

JOB SUMMARY

Exhibits culinary talents in Pan Asian/Japanese cuisine by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise creating menu and follow the last tend overseeing all food preparation areas (e.g., room service, restaurants, and bar)

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 5 years experience in the culinary.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 5 years experience in the culinary.

CORE WORK ACTIVITIES

Leading Pan Asian restaurant Kitchen Operations for Property

• Leads restaurant kitchen team.

• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff.

• Develop the menu

• Training the staff

Setting and Maintaining Goals for Culinary Function and Activities

• Participating in property goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Interacts with guests to obtain feedback on product quality and service levels.

• Responds to and handles guest problems and complaints.

Managing and Conducting Human Resource Activities

• Trains kitchen employees on the fundamentals of good cooking and excellent plate presentations.

• Manages employee progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.